Place the seeds in a heavy bottomed pan or kadhai (cast iron would be great),
And roast over a low flame with constant stirring.
Roasting the methi seeds caramelizes some of it’s sugars, rendering it less bitter and altogether more palatable. When nicely browned, remove from heat and allow to cool.
Here is a comparison of unroasted and roasted methi seeds side-by-side.
I use the chutney jar in my mixie to grind the seeds to a powder –
And it’s done. At this stage you are bound to notice that the aroma is remarkable. Strangely reminiscent of coffee (it must be something about both being bitter seeds roasted and ground!) I always have everyone – including children coming up to see “What’s cooking?” because of the awesome aroma!
Allow the powder to cool before bottling in an airtight jar. This can be stored for several weeks (at least I do), though when using in pickles, freshly-prepared is best.
Here’s a comparision for colours of methi seeds roasted and unroasted as well as the powder made from roasted methi seeds – which doesn’t look as brown after processing in the grinder!